{"id":1059,"date":"2022-08-07T15:36:07","date_gmt":"2022-08-07T13:36:07","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=1059"},"modified":"2022-11-07T17:15:51","modified_gmt":"2022-11-07T16:15:51","slug":"poitrine-de-porc-braisee-a-la-shanghai-hong-shao-rou","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=1059","title":{"rendered":"Poitrine de porc brais\u00e9e \u00e0 la Shanghai"},"content":{"rendered":"<h2>Poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao rou)<\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nLa poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao rou, \u7ea2\u70e7\u8089), ou \u00ab porc cuit rouge \u00bb, est un plat tr\u00e8s c\u00e9l\u00e8bre en Chine. Tout le monde le sait, et il existe de nombreuses versions et rebondissements bas\u00e9s sur l&rsquo;original. Certaines des variantes les plus connues incluent l&rsquo;ajout de calmars (cela semble \u00e9trange, mais mon gar\u00e7on, est-ce savoureux), des \u0153ufs durs et des n\u0153uds de tofu.<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p>Parmi les autres recettes pr\u00e9f\u00e9r\u00e9es de la poitrine de porc, citons Mei Cai Kou Rou, une c\u00e9l\u00e8bre poitrine de porc cuite \u00e0 la vapeur, la poitrine de porc brais\u00e9e \u00e0 l&rsquo;arrow-root, un favori du Nouvel An cantonais, et d&rsquo;autres moins similaires mais vraiment bons sont le ventre de porc r\u00f4ti cantonais et le ventre de porc cuit deux fois.<\/p>\n<p>La liste est longue, mais comme je viens de Shanghai, j&rsquo;aime cuisiner la version originale et non embellie \u00e0 la Shanghai. Cette recette de poitrine de porc de Shanghai est con\u00e7ue pour deux \u00e0 trois personnes car je cuisine pour trois ici, mais vous pouvez certainement doubler et\/ou tripler la recette pour les plus grandes foules. Vous devrez peut-\u00eatre ajuster le temps de cuisson en cons\u00e9quence.<\/p>\n<p>Les ingr\u00e9dients sont tr\u00e8s simples : poitrine de porc, huile, sucre candi ou sucre semoule, vin, sauce soja, sauce soja noire. C&rsquo;est vrai, juste six ingr\u00e9dients. Fou, non?<\/p>\n<h2><strong>Poitrine de porc brais\u00e9e \u00e0 la Shanghai : Instruction pour la recette<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1061 aligncenter\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/la-Poitrine-de-porc-braisee-a-la-Shanghai-300x169.jpg\" alt=\"La poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao rou, \u7ea2\u70e7\u8089), ou \u00ab porc cuit rouge \u00bb, est un plat tr\u00e8s c\u00e9l\u00e8bre en Chine. Tout le monde le sait, et il existe de nombreuses versions et rebondissements bas\u00e9s sur l'original. Certaines des variantes les plus connues incluent l'ajout de calmars (cela semble \u00e9trange, mais mon gar\u00e7on, est-ce savoureux), des \u0153ufs durs et des n\u0153uds de tofu.\" width=\"300\" height=\"169\" srcset=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/la-Poitrine-de-porc-braisee-a-la-Shanghai-300x169.jpg 300w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/la-Poitrine-de-porc-braisee-a-la-Shanghai-1024x576.jpg 1024w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/la-Poitrine-de-porc-braisee-a-la-Shanghai-768x432.jpg 768w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/la-Poitrine-de-porc-braisee-a-la-Shanghai.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p>Commencez par d\u00e9couper votre porc pour votre poitrine de porc brais\u00e9e \u00e0 la Shanghai. Couper la poitrine de porc en morceaux de 3\/4 de pouce d&rsquo;\u00e9paisseur.<\/p>\n<p>Portez ensuite une casserole d&rsquo;eau \u00e0 \u00e9bullition. Blanchir le porc quelques minutes. Cela \u00e9limine les impuret\u00e9s et d\u00e9marre le processus de cuisson. Sortez le porc de la cocotte et r\u00e9servez.<\/p>\n<p>A feu doux, ajouter l&rsquo;huile et le sucre dans votre wok. Faire fondre l\u00e9g\u00e8rement le sucre et ajouter le porc. Augmenter le feu \u00e0 moyen et cuire jusqu&rsquo;\u00e0 ce que le porc soit l\u00e9g\u00e8rement dor\u00e9.<\/p>\n<p>Baissez le feu \u00e0 doux et ajoutez le vin de cuisson Shaoxing, la sauce soja ordinaire, la sauce soja noire et l&rsquo;eau. Il est tr\u00e8s important pour la couleur et la saveur de ce plat que vous ayez les deux types de sauce soja\u00a0! Rendez-vous simplement sur votre march\u00e9 asiatique local, achetez une bouteille de chacun et cela vous durera un an!<\/p>\n<p>Couvrir et laisser mijoter \u00e0 feu moyen pendant environ 45 minutes \u00e0 1 heure jusqu&rsquo;\u00e0 ce que le porc soit tendre. Toutes les 5 \u00e0 10 minutes, remuez pour \u00e9viter de br\u00fbler et ajoutez plus d&rsquo;eau si elle devient trop s\u00e8che. Une fois que le porc est tendre \u00e0 la fourchette, s&rsquo;il y a encore beaucoup de liquide visible, d\u00e9couvrez le wok, augmentez le feu et remuez continuellement jusqu&rsquo;\u00e0 ce que la sauce soit r\u00e9duite en un enrobage brillant.<\/p>\n<p>Et puis, c&rsquo;est l&rsquo;heure de manger ! Faites-nous savoir dans les commentaires si vous \u00eates int\u00e9ress\u00e9 par d&rsquo;autres variantes de ce plat, et nous y reviendrons. (pas que nous recherchions une autre excuse pour le faire ou quoi que ce soit\u2026)<\/p>\n<p>Pour vous divertir, procurez-vous l&rsquo;un de ces pots en argile ou en terre pour servir votre poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao rou).<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1060 aligncenter\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/Poitrine-de-porc-braisee-a-la-Shanghai-300x200.jpg\" alt=\"La poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao rou, \u7ea2\u70e7\u8089), ou \u00ab porc cuit rouge \u00bb, est un plat tr\u00e8s c\u00e9l\u00e8bre en Chine. Tout le monde le sait, et il existe de nombreuses versions et rebondissements bas\u00e9s sur l'original. Certaines des variantes les plus connues incluent l'ajout de calmars (cela semble \u00e9trange, mais mon gar\u00e7on, est-ce savoureux), des \u0153ufs durs et des n\u0153uds de tofu.\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/Poitrine-de-porc-braisee-a-la-Shanghai-300x200.jpg 300w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/08\/Poitrine-de-porc-braisee-a-la-Shanghai.jpg 650w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul><!-- ANNONCE GRAND --><\/ul>\n<\/li>\n<\/ul>\n<p><ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<ul>\n<li>12 onces de poitrine de porc maigre avec peau<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe d&rsquo;huile<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sucre candi (le sucre candi est pr\u00e9f\u00e9rable ou vous pouvez utiliser du sucre cristallis\u00e9)<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de vin de Shaoxing<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sauce soja<\/li>\n<li>\u00bd cuill\u00e8re \u00e0 soupe de sauce soja noire<\/li>\n<li>2 tasses d&rsquo;eau<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<h3>Etape 1<\/h3>\n<p>Commencez par couper votre poitrine de porc en morceaux de 3\/4 de pouce d&rsquo;\u00e9paisseur.<\/p>\n<h3>Etape 2<\/h3>\n<p>Porter une casserole d&rsquo;eau \u00e0 \u00e9bullition. Blanchir les morceaux de poitrine de porc pendant quelques minutes. Cela \u00e9limine les impuret\u00e9s et d\u00e9marre le processus de cuisson. Sortez le porc de la marmite, rincez-le et mettez-le de c\u00f4t\u00e9.<\/p>\n<h3>Etape 3<\/h3>\n<p>A feu doux, ajoutez l&rsquo;huile et le sucre dans votre wok. Faire fondre l\u00e9g\u00e8rement le sucre et ajouter le porc. Augmenter le feu \u00e0 moyen et cuire jusqu&rsquo;\u00e0 ce que le porc soit l\u00e9g\u00e8rement dor\u00e9.<\/p>\n<h3>Etape 4<\/h3>\n<p>Baissez le feu \u00e0 doux et ajoutez le vin de cuisson shaoxing, la sauce soja ordinaire, la sauce soja noire et l&rsquo;eau.<\/p>\n<h3>Etape 5<\/h3>\n<p>REMARQUE\u00a0: Il est tr\u00e8s important pour la couleur et la saveur de ce plat que vous ayez les deux types de sauce soja\u00a0! Rendez-vous simplement sur votre march\u00e9 asiatique local, achetez une bouteille de chacun et cela vous durera un an!<\/p>\n<h3>Etape 6<\/h3>\n<p>Couvrir et laisser mijoter \u00e0 feu moyen pendant environ 45 minutes \u00e0 1 heure jusqu&rsquo;\u00e0 ce que le porc soit tendre. Toutes les 5 \u00e0 10 minutes, remuez pour \u00e9viter de br\u00fbler et ajoutez plus d&rsquo;eau si elle devient trop s\u00e8che.<\/p>\n<h3>Etape 7<\/h3>\n<p>Une fois que le porc est tendre \u00e0 la fourchette, s&rsquo;il y a encore beaucoup de liquide visible, d\u00e9couvrez le wok, augmentez le feu et remuez continuellement jusqu&rsquo;\u00e0 ce que la sauce soit r\u00e9duite en un enrobage brillant.<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao rou) La poitrine de porc brais\u00e9e \u00e0 la Shanghai (Hong shao<\/p>\n","protected":false},"author":1,"featured_media":1060,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-1059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-asiatique"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.4 - 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